Bests & Worsts Reviews from Amazon

Penned for my very own baker, KTdid: Learned this from Tartine Bread by Chad Robertson. You bake your bread in the oven inside this combo cooker. Preheat the combo cooker. Take it out and place your bread dough inside. Place the lid on. Bake once you have lowered temperature to what you find works for you. Lid off for approximately the last half for that deep brown crust. Ovens dry bread out. This "steams" it like a real baker's oven. Simple. Just wear mitts/gloves and use the hot pads. This gets very hot. High temp baking. A delicious bread and that wonderful crust you get in a baker's oven. Even though this is a pre-seasoned cooker, I learned from a Cook's illustrated article on seasoning cast iron(January 2011 edition) that Flax Seed oil works best for seasoning cast iron. Gives it a real non-stick and tough coating. Cook's describes it as " a slick surface so indestructible that touch-ups are almost never necessary." Check it out on their site if you can't find that issue of their magazine article. Worth a look for any who have a collection of even older and abused cast iron pans and pots. Works to make them better than they were new. Takes some time to season, but once done it is a charm that will last and last.